Place the eggs in a small saucepan, cover them with cold water by about 1/2 inch (1cm), place on a high heat and, as soon as they reach boiling point, reduce the heat to a gentle simmer for 3 minutes. While the eggs are simmering, toast the bread. Put the mackerel on a plate and microwave for 1 minute until piping hot. When the eggs have finished simmering remove them from the heat, drain and place in cold water for 1 minute. This should ensure they become cool enough to handle.

Remove the eggs from the water, de-shell (gently as the yolks should still be quite soft) and place in a small bowl along with the rosemary, sea salt and black pepper. Using a fork, mash the eggs together with the herbs and seasoning then divide equally amongst the four slices of toast and spread gently. Flake the mackerel over the top of the eggs and garnish with a little more rosemary and freshly ground black pepper. Eat immediately.

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